Wednesday, April 17, 2013

Slow Cooker Beef Pot Roast


1 (5 pound) grass fed beef pot roast

sea salt and pepper to taste

8 ounces sliced mushrooms

1 medium onion, chopped

2 cloves garlic, minced

2 ½ cups of vegetable broth, or more if desired

3 medium carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

1 sprig fresh rosemary

2 sprigs fresh thyme


  1. Generously season the roast with salt and pepper.
  2.  Heat a skillet with Butter/Ghee or Coconut Oil on medium heat and add mushrooms; cook for 3-4 minutes.
  3. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic and stir for about a minute.
  4. Slowly add vegetable broth, stir to combine and bring to a simmer. Remove from heat.
  5. Place carrots and celery in the slow cooker, turn to high and cook the roast for 6 hours, until the meat is fork tender.
  6. Season with salt and pepper to taste.

No comments:

Post a Comment